I mentioned that several family friends dropped off meals when we moved last month. All that I can say is that it’s wonderful to have friends from a variety of cultures. One of my Latina friends brought us a delicious chicken stew. She taught me how to make it so I’m sharing the pollo guisado recipe with you.
Pollo guisado (chicken stew in Spanish) is a flavorful dish that is pretty easy to make. I made mine with skinless bone-in chicken thighs but you could also use a combination of chicken legs and thighs. My family really likes garlic so I also doubled Johanna’s initial number of cloves from 3 to 6.
Pollo Guisado Recipe
Johanna’s Pollo Guisado
Serves 4
Ingredients:
- 2 lbs chicken thighs, skinless
- 1 tsp garlic salt
- 1 tsp cumin
- 2 tbsp extra virgin olive oil
- 1 packet of Goya Foods Sazón Seasoning with Coriander & Annatto
- 1 red pepper, chopped
- 1 small yellow onion, chopped
- 6 garlic cloves, chopped
- 1 large carrot, peeled and chopped
- 2 medium potatoes, peeled and chopped
Directions:
1. Season the chicken with garlic salt and cumin.
2. In a pot (or Dutch oven), sauté the red pepper and onion in the olive oil along with the sazón seasoning packet for 5 minutes. Add the garlic and sauté for an additional 2 minutes.
3. Add the chicken and 3/4 cup water to the pot so that the water partially covers the chicken. Bring to a boil, cover the pot and cook over medium-low heat for 20 minutes.
4. Uncover the pot. Add the raw chopped potato and carrots. Recover the pot and cook for another 20 to 30 minutes (until the potatoes are tender all the way through).
The stew can be served by itself but I like to serve this pollo guisado recipe with yellow rice.
If you found this recipe helpful, please share it. Thanks!